Brazilian recipe
Stuffed Roasted Pumpkin with Prawns (Camarão na moranga)
This iconic dish balances the natural sweetness of roasted pumpkin with a rich, creamy, and highly aromatic prawn filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1kg cleaned prawns
1 pinch black pepper
2 tablespoons lime juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded and chopped
1 red chilli, chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 tin cream (nestlé type)
1 tablespoon chopped spring onions
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1kg cleaned prawns
1 pinch black pepper
2 tablespoons lime juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded and chopped
1 red chilli, chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 tin cream (nestlé type)
1 tablespoon chopped spring onions
1 tablespoon chopped parsley
Where to find ingredients
You can find fresh prawns, tomatoes, and aromatics at local Nigerian open-air markets or large supermarkets. Requeijão cremoso is a specific Brazilian creamy cheese; if unavailable, a thick, mild cream cheese or heavy labneh can serve as a suitable substitute. Use standard vegetable stock cubes found in any local grocery store spice aisle.
Preparation method
- Wrap the entire pumpkin in aluminium foil.
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes until the flesh is tender.
- Carefully remove the aluminium foil.
- Cut off the top of the pumpkin to create a lid.
- Use a spoon to remove all seeds and stringy filaments from the inside.
- Brush the exterior with 1 tablespoon of oil.
- Combine the powdered vegetable seasoning with the requeijão and coat the entire inside cavity of the pumpkin.
- Keep the pumpkin in a warm place.
- Season the prawns with black pepper and lime juice in a bowl.
- Heat the remaining oil in a pan and sauté the onion and garlic.
- Add the seasoned prawns to the pan.
- Cook for approximately 10 minutes or until they change colour and are tender.
- Add the chopped tomatoes, red chilli, and vegetable stock cubes.
- Whisk the flour into the coconut milk until smooth, then pour into the pan.
- Stir constantly until the sauce is fully incorporated and thickened.
- Turn off the heat.
- Finish by folding in the cream, spring onions, and parsley.
- Fill the pumpkin with the creamy prawn mixture.
- Return to the oven for a few extra minutes if you prefer the top to be browned.
Observations
An elegant choice for special dinner occasions. The pumpkin serves as a natural cooking vessel, locking in heat and imparting a velvety, unique depth of flavour to the filling.
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